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Posted by booger (Member # 3602) on March 09, 2016, 02:04 PM:
I am in the market for a smoker, and have pretty well decided and researched electric smokers...I know, probably heresy, but I would rather spend time doing other stuff while the meat is cooking than tending a stick fire.
Sam's Club has the Masterbuilt 40" smoker for a good price, and I figure on buying a cold smoker unit to attach so I can get more smoke on the meat and don't have to keep putting chips in the little smoke tray every 30 minutes or so.
Anyone have any experience with this smoker, or is there a better alternative?
Posted by Leonard (Member # 2) on March 09, 2016, 04:06 PM:
Well, you know, of course, that cold smoking your meat, that's an excellent preservative, but you still need to cook it before consumption.
Personally, I'm kind of drifting away from the smoked flavor in a few selected meats. Can't offer a good reason, just personal taste, that has evolved. Now, a (cold) smoked pork tenderloin is damned hard to beat. Cut into thick chops? Yum!
Good hunting. El Bee
edit: the cold smoking I am familiar with requires 10 days to two weeks.
[ March 09, 2016, 04:07 PM: Message edited by: Leonard ]
Posted by Moe (Member # 4494) on March 09, 2016, 07:59 PM:
Living in SE Alaska and now Oregon I've caught a lot of salmon. I like canned smoked salmon and plain old smoked salmon. The most popular smoker in Alaska for the job is either the Little Chief or the Big Chief Smoker. I have a couple of Big Chiefs out in the garage. I do all my own canning, too. Here in Oregon we like going way out for tuna and can most of it.
The Big and Little Chiefs are hot smokers and you do have to refill the pan every 45 minutes or so but only 3 pans are required for the job.
The smokers also do meat but I have little to no experience in that department.
Posted by Moe (Member # 4494) on March 09, 2016, 08:10 PM:
BTW......I have friends who built a cold smoker. Sorta like a small outhouse without the pit. The fire is built a few feet away from the house and the smoke is piped in. They used cedar to start things since cedar burns hot and then kept green Alder on it for the smoke.
I also have a Treagar smoker that does a great job on ribs, brisket, pork butt and assorted meats. I dearly love BBQ ribs and the Treagar does a wonderful job on them.
There are other tricks you can use to do smoked meats. I made some pulled pork sandwiches a while back by putting a foil bag filled with smoke chips on a pile of charcoal on one side of my big Weber and letting the meat soak up the smoke until the chips are done then bringing in the meat and putting it in a cast iron dutch oven and letting it cook at low heat in the oven. That's basically the way Tony Roma's makes their ribs.
Posted by Lonny (Member # 19) on March 09, 2016, 08:55 PM:
A couple years ago I got a Green Mountain pellet grill. Love the dang thing. Fill it with pellets, set the temp, and leave it alone. I've made a bunch of jerky, pepperoni, summer sausage, cooked brisket, prime rib, turkey, pork, chicken and a bunch of other things. When I got it, I didn't realize it would work that well as a smoker.
Like you, I am so over constantly adding wood and tending a smoker that is always fluctuating. I fill the hopper with pellets and check back when it done. Never been disappointed yet.
Posted by booger (Member # 3602) on March 10, 2016, 05:57 AM:
LB,
Guess I confused the issue...the main smoker provides the heat to properly get the meat up to the proper temperature.
The smoke unit would attach via a dryer vent to provide the smoke.
The way the unit is set up now, it has an itty bitty tray that sits on the heating element, and you have to continually shuffle chips into that about every 30 minutes or so.
The smoke attachment provides smoke for about 6 hours, if you want, while the main unit just cooks.
Lonny...I have a Traeger grill, and I sometimes wish I had got a Green Mountain. The Traeger grills fine, but doesn't give me the smoke flavor I like.
Thanks for all of your input!
Posted by Leonard (Member # 2) on March 10, 2016, 06:03 AM:
Nah, I'm the confused one. I also had no idea all these things were available?
Good hunting. El Bee
Posted by Kokopelli (Member # 633) on March 10, 2016, 06:58 AM:
![[Smile]](smile.gif)
When I lived in Olympia & the chum salmon were running guys would smoke up a batch and bring into the lunchroom to share.
After a while one could tell who had brought what in just by the flavor; sweet, smokey, salty, mild, etc.
Smokers, like bread-makers, can become addictive.
Posted by knockemdown (Member # 3588) on March 10, 2016, 07:10 AM:
How bout lava grilling?
Get that smoky "from the Earth's core" flavor charred in seconds...
[ March 10, 2016, 07:10 AM: Message edited by: knockemdown ]
Posted by Lone Howl (Member # 29) on March 10, 2016, 08:09 AM:
We sell the Green Mountain grills at the store. Pretty good smokers. Lot of guys sell their Treagers and get the GMG's.
We sell a lot of the wi-fi units.
Mark
[ March 10, 2016, 08:09 AM: Message edited by: Lone Howl ]
Posted by Dave Allen (Member # 3102) on March 10, 2016, 10:07 AM:
Yeah, Mark we're a Traeger dealer here on top of everything else..Lol
Hey what seed plate would ya give a guy planting wrinkled peas ? Lol just teasin'
[ March 10, 2016, 10:08 AM: Message edited by: Dave Allen ]
Posted by Lone Howl (Member # 29) on March 10, 2016, 11:30 AM:
lol...I love the seed plate questions! Just sent some out the door for an air planter for black eyed peas!
Mark
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